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Niccole Vasatka

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Way too salty, way too tomatoey, and we even used less than the recommended amounts of soy sauce and tomato sauce! Definitely will not make again, and if I could rate this lower I would for sure. I have NO idea how this is rated so highly.

Tried this because of the many rave reviews. Ended up using Italian seasoning instead of individual herbs, granulated garlic instead of powder, and even then, I halved the amounts for them.
This dough was DRY. 1 cup of water is in no way enough for this recipe. I had to add a bit more water, and even then, I should have added more. And the vegetable oil? Why? This is focaccia! If you're going to top it with olive oil, put it in it as well!
All in all, I wasn't very pleased with the recipe. It didn't rise enough, was too dense, and was too dry. I'll maybe try it again sometime, but add more liquid and fuss with it a bit more. But again..not expecting much.

Not bad at all! Doesn't look the most appetizing while in the pan, but once put in a bowl looks tasty and 'homey'. I doubled everything except for the corn (I didn't have another can), and used Thai 'ramen' noodles called WaiWai. Used both the seasoning and spice packets but omitted the oil mixture. Also used a 28 ox. can of whole peeled tomatoes that I cut myself in place of the diced the recipe called for. I'll definitely make this again, probably seeing what else would be good in it, but it's definitely okay as it is!

This was really good, but I also tweaked it a bit. I used 3 cloves of garlic and 2 lbs. of meat. After slicing the garlic, I put it and the oil in the cool pan so the garlic flavor would come out a bit more, then added the onion and meat. I omitted the paprika and chili powder simply because I didn't have them on hand. Used a 28 oz. can of peeled whole tomatoes that I crushed by hand, and then a 15 oz. can of tomato sauce. I threw the noodles in, covered the pan and everything was done 7-10 minutes later. Very easy and tasty! Will definitely make again, with more experimentation.